Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

  • Choi, Kyung-Hoon (Department of Food Science and Technology, Sejong University) ;
  • Min, Ji-Young (Department of Food Science and Technology, Sejong University) ;
  • Ganesan, Palanivel (Department of Food Technology, Universiti Putra Malaysia) ;
  • Bae, In-Hyu (Department of Animal Science and Technology, Sunchon National University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • Received : 2014.01.22
  • Accepted : 2014.04.08
  • Published : 2015.01.01


This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at $14^{\circ}C$ for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE-added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.


Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries


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